Start by preparing the chicken thighs. If you’re using skin-on thighs, you may want to trim any excess fat for a cleaner finish. Wash and pat them dry with paper towels to get a good sear later.

Core and quarter three peaches, setting aside one for dicing. Dicing the last peach will provide a fresh burst of flavor to the tacos once everything is combined.

In a large skillet, cook the chicken thighs over medium-high heat for a few minutes on each side until golden brown and nearly cooked through.

Remove the chicken from the skillet and set it aside to gather the pan drippings.

In the same skillet, add the diced peach along with sugar, bourbon, BBQ sauce, onion powder, garlic powder, paprika, chili powder, cayenne pepper, salt, and black pepper. Stir and cook for a couple of minutes.

Return the chicken to the pan, coating it in the BBQ sauce mixture and cook for a few more minutes until fully cooked.

Once cooked through, remove the chicken from heat and let it rest before slicing it into strips or shredding it.

Spoon the chicken onto tortillas and top with the remaining quartered peaches.